Chinese cuisine has many factions, including Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine, which are often referred to as the Chinese "Eight Major Cuisines". This lecture shows the different charms of Chinese cuisines by explaining that the formation of the “Eight Major Cuisines” is inseparable from its history, culture and unique cooking characteristics, and at the same time, it is also influenced by the natural geography, climate conditions, resources, specialties, and eating habits of different regions.